A creamy Butter Chicken also called Makhani Masala – Delhi’s Favourite dish. The dish has its roots in Moti Mahal Restaurant, invented by 3 friends in 1950s.
Tandoori boneless chicken cooked with a thick Scottish cream, creamy tomato, ground almond nut and butter sauce.
Best enjoyed with Rice or Nan.
Ingredients: chicken breast (40%) chopped tomato (15%), butter (5%), milk, almond powder (5%), single cream(milk), sugar, beetroot and mango chutney (mango and sugar, vinegar), chilli powder, garam masala powder, bay leaves, star anise, salt, ginger and garlic paste, rapeseed oil, cumin, garam masala, madras curry powder, coconut cream, turmeric, fried onions, wheat flour (gluten).
Madras curry Powder: coriander, turmeric, chilli, mustard, peppers, fenugreek, garlic, salt, fennel.
Garam masala: coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg.
Free from artificial colours, flavours and preservatives.
Allergy Advise: For allergens see ingredients in bold. Made in a kitchen that also handles other nuts, eggs, fish, celery and gluten.
|NUTRITION||PER 100g||Per serving 350g||Per 700g|
|Saturated Fatty Acids||3.7g||12.95g||25.9g|
|Of which sugars||4.0g||14.0g||28g|
Storage: Keep frozen -18c
For best results oven cook from frozen.
Oven: Preheat oven. Pierce film several times, place on baking tray in the centre of the oven. Fan 170c / Electric 190c / Gas 5 for 40-45min (after 20 min stir & recover). Allow to stand for 2 minutes. Ensure the food is piping hot.
Microwave: Pierce film several times, place on a microwaveable plate. Cook on full power for 5 min (850W), stir & recover and cook for a further 2 minutes. Allow to stand for 2 minutes. Ensure the food is hot. This is a guide only. The cooking appliance may vary, adjust accordingly.
Caution: Steam may be released when removing the film.
Once defrosted consume within 24 hours. Do not refreeze.
Produced in Scotland by Praveen Kumar & team at
Tabla, 173 South Street, Perth, PH2 8NY.
Film: Check local recycling